Tomato tortellini stew

Name: Tomato tortellini stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g green beans; 1 collar Soup Greens; 7-10 Tbsp Salt; 1 Garlic clove; 1 Onion; 500 g Tomatoes; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1 l Vegetable broth (Instant; 250 g Spinach-Ricotta-Tortellini (freshly prepared); 60 g Parmesan cheese

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g green beans
1 collar Soup Greens
7-10 Tbsp Salt
1 Garlic clove
1 Onion
500 g Tomatoes
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1 l Vegetable broth (Instant
250 g Spinach-Ricotta-Tortellini (freshly prepared)
60 g Parmesan cheese

Directions

1
Clean or peel and wash the beans and soup vegetables. Put some celery leaves aside. Cut the beans in half and cook them in boiling salted water for about 15 minutes. In the meantime cut the soup vegetables into small pieces. Peel garlic and onion, dice very finely.
2
Wash, clean, quarter and seed the tomatoes. Cut the quarter in half again. Heat the oil in a pot. Fry onion and garlic until translucent. Add soup greens, steam for another 5 minutes. Add tomatoes and season with salt and pepper. Deglaze with broth, bring to the boil briefly. Simmer in closed pot for about 20 minutes. Chop celery leaves. Add beans, tortellini and chopped leaves to the stew, heat up briefly.
3
Deglaze with broth, bring to the boil briefly. Simmer in closed pot for about 20 minutes. Chop celery leaves. Add beans, tortellini and chopped leaves to the stew, heat up briefly. Season stew with salt and pepper. Arrange stew in plates. Grate parmesan cheese over it